Within a few steps

and let the black magic impress all you friends

and welcome to Kao can Cook (Taiwanese Kitchen)

The century eggs has been around for 600 years from China since Ming Dynaster (wikip-)

It was made with salt and wood ashes

this is how we preserved the eggs like English has pickled eggs

and No, we do not soak it in horse piss

I am joint force with artist...Nathan Birchenough, to get the egg right

Artist member of BBKP (artist group)

The task is simple, turn white duck eggs into black duck eggs

We are going to keep the duck eggs marinate in food safe alkaline mixture

Let sodium hydroxide, salt, water do its magic for 15 days

(sorry, should spell like "bowl ")

warm the water so dissolves better

So, what this mixture become

I dont think there is a chemical reaction

What I do know about the chemistry of this is that

when you dissolve a sodium compound like this it stops being a sodium hydroxide crystal

and it becomes free ions of sodium and hydroxide and chloride

Free ions of hydroxide which are liberated by dissolving it which actually enter the egg

and then somehow they become part of the molecules inside the egg

when did you first time had it (century egg)

I had it when (Craig) Kao cooked it

Deep fried it

I am no long a century egg virgin

deep fried the egg with Taiwanese 3-cup sauce

feel the heat carefully

do it carefully

we do not want to cook the egg with hot water

We take it out after 15 days

put them in cling film, and keep it for another 15 days

than after that , take cling film off

take eggs out, wrap in cling film

A quick taste,

We get a thumb up! (chokkke)

Feel like a change, and do something little different?

Give this a try

This is certainly a novelty dish

Thank you for watching, please share your thought

and leave your comment below

I love to hear from you, see you next time , bye